Meal Planner

Traditional Christmas Pudding

RECIPE OVERVIEW

This is a family favourite and it has been passed down through the generations. It is a ‘must have’ Christmas recipe.

Preparation time: 5 minutes

Cooking time: 400 minutes

Ingredients

Serves: 1 person

  • 50 g Almonds
    chopped
  • 110 g Currants
  • 50 g Mixed Peel
  • 45 g Plain Flour
  • 110 g Raisins
  • 110 g Sultanas
  • 50 g SuperValu Cherries
    chopped
  • 110 g SuperValu Dark Brown Sugar
  • 75 g SuperValu Fresh Breadcrumbs
  • 1 tsp SuperValu Ground Nutmeg
  • 1 tsp SuperValu Mixed Spice
  • 1 pinch SuperValu Salt
Additional Ingredients
  • 4 tbsp Brandy 350ml
  • 2 - Fresh Egg
  • 110 g SuperValu Butter
    melted
  • 1 - SuperValu Lemon
    Grated zest and juice

Method

  1. The day before you make the pudding, if time allows, put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Drizzle with the brandy and mix well. Cover and leave to soak overnight.
  2. Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices to the soaked fruit and mix well to combine.
  3. Add lemon rind, juice, melted butter and eggs and mix well.
  4. Place in a well-greased 2lb pudding bowl
  5. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
  6.  Place the pudding bowl into a large sauce pan half filed with water.
  7. Bring the water to the boil and then reduce to a very gentle simmer.
  8. Simmer for six hours, making sure that the water does not boil off.
  9. Top up with some additional water if required.
  10. After the cooking time has elapsed remove the pudding from the water and remove the lid and grease-proof paper and allow the pudding to cool down completely.
  11. When cold, re-cover as before with fresh paper and store till needed.
  12. On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.

Serve with brandy butter Additional Notes: Nowadays I tend to use Melted Butter instead of suet so that the pudding can be eaten by all the members of the family-especially vegetarians. It will still be as moist so don’t panic!! Brandy Butter:

  • 110g/4oz butter-softened-not melted.
  • 50g/2oz icing sugar
  • 50ml/2floz brandy.

Mix all ingredients together until thoroughly combined.  

  • M Lordan, 13 Dec 16

    5 stars rating
    Stunning little pudd. Thought it looked dry and a bit underwhelming but, 6 weeks later, it's bursting with flavour such that you'd scrape away the cream. And light as a feather (as such!). Won't be buying a Christmas pudding again.
  • breda okeeffe, 17 Dec 15

    5 stars rating
    I look forward to making this pudding.